Jamaican Jerk Lamb Chops with Charred Corn Salad- IGA Tasmania

Ingredients

• 8 lamb loin chops
• 2 tsp brown sugar
• 2 cloves garlic, grated
• 1 tsp chilli powder
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp Australian Extra Virgin Olive Oil
• Salt & pepper
• 1 red onion
• 2 tbsp red wine vinegar
• 2 avocados
• 1/2 lemon2 zucchinis
• 3 corn cobs
• 1/2 cup coriander leaves
• Combine sugar, garlic, spices, 1/4 tsp each salt and pepper, and 1 tbsp olive oil in a small dish. Rub spice paste over both sides of the lamb chops.
• Thinly slice red onion, place in a small bowl with the vinegar and a good pinch of salt. Dice avocado and squeeze over lemon juice. Use a vegetable peeler to shave zucchini into ribbons.
• Bring 3 cm of water to the boil in a large saucepan. Add corn and simmer for 2 min, turning to cook all sides. Drain well and brush with a bit of olive oil.
• Preheat a BBQ grill or heavy-based pan to medium-high. Grill corn for 5 min, until golden and slightly charred. Cut kernels from cob.
• Cook chops for 3-5 min per side, or until cooked to your liking. Transfer to a plate, and cover with foil to rest.
• Bring lamb chops to room temperature, as you would when cooking on a pan or bbq.
• Preheat airfryer to 200°C for 10 min, before adding lamb. This helps with browning and keeps the inside moist.
• Cooking in an airfryer takes roughly the same amount of time as cooking on a pan or bbq. A meat thermometer is the best tool for achieving your desired doneness.
• Substitute sweet paprika for chilli powder if preferred.
• Lamb forequarter chops would also work well in this recipe.